Rinderbraten: Difference between revisions
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A modified Rinderbraten called '''Spice Round''' or '''Spiced Round''' was for years considered a centerpiece of a holiday meal in [[Nashville, Tennessee]]. |
A modified Rinderbraten called '''Spice Round''' or '''Spiced Round''' was for years considered a centerpiece of a holiday meal in [[Nashville, Tennessee]]. |
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After the Civil War, Nashville was a hub of the meat-packing industry in the American south due to an influx of Swiss and German immigrants who founded several meat-packing companies along the Cumberland River, a major shipping route between the American north and south. One particular meat-packer was Mr. William Jacobs, who founded the Jacobs Packing Company in 1865<ref>{{cite web| url = http:// |
After the Civil War, Nashville was a hub of the meat-packing industry in the American south due to an influx of Swiss and German immigrants who founded several meat-packing companies along the Cumberland River, a major shipping route between the American north and south. One particular meat-packer was Mr. William Jacobs, who founded the Jacobs Packing Company in 1865<ref>{{cite web| url = http://freepages.misc.rootsweb.ancestry.com/~nashvillearchives/spicedround.html| title = Spice Round| dateformat = mdy| accessdate = October 19 2009| publisher = Metro Nashville Archives}}</ref>. |
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Jacobs, originally from Whittenburg, Germany, only packed during the winter months due to local climate and the availability of meat from local stock beginning in September. Jacobs knew that Rinderbraten, a specialty of his native country, was prepared using a brine in order to preserve the meat through winter, so he began producing batches of it for the local populace as an easily-stored convenience. In 1865, he was able to convince the posh [[Maxwell House Hotel]] to add it to their winter menu, and from there it gained in popularity, attracting other meat-packing companies to emulate his success. |
Jacobs, originally from Whittenburg, Germany, only packed during the winter months due to local climate and the availability of meat from local stock beginning in September. Jacobs knew that Rinderbraten, a specialty of his native country, was prepared using a brine in order to preserve the meat through winter, so he began producing batches of it for the local populace as an easily-stored convenience. In 1865, he was able to convince the posh [[Maxwell House Hotel]] to add it to their winter menu, and from there it gained in popularity, attracting other meat-packing companies to emulate his success. |
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Revision as of 19:33, 29 October 2009
 Cooked round steak cured and spiced with salt, red pepper, brown sugar, allspice, and cloves | |
| Alternative names | marinierter rinderbraten spice round spiced round nashville spice round |
|---|---|
| Course | Main course |
| Place of origin | Germany |
| Serving temperature | Hot |
| Main ingredients | Beef, Pork Fat |
Rinderbraten, also known as Marinierter Rinderbraten, is a German dish whose name means "spiced beefroast" [1]. It is made from a large round of beef, stuffed with pork fat that has been rolled in a combination of saltpeter, salt, red pepper, brown sugar, allspice, and cloves. The round is then submerged in brine for up to six weeks, then boiled, and then simmered, with the blackened outer layer of beef and fat removed and cinnamon sprinkled over it before serving.
Variations
A modified Rinderbraten called Spice Round or Spiced Round was for years considered a centerpiece of a holiday meal in Nashville, Tennessee.
After the Civil War, Nashville was a hub of the meat-packing industry in the American south due to an influx of Swiss and German immigrants who founded several meat-packing companies along the Cumberland River, a major shipping route between the American north and south. One particular meat-packer was Mr. William Jacobs, who founded the Jacobs Packing Company in 1865[2].
Jacobs, originally from Whittenburg, Germany, only packed during the winter months due to local climate and the availability of meat from local stock beginning in September. Jacobs knew that Rinderbraten, a specialty of his native country, was prepared using a brine in order to preserve the meat through winter, so he began producing batches of it for the local populace as an easily-stored convenience. In 1865, he was able to convince the posh Maxwell House Hotel to add it to their winter menu, and from there it gained in popularity, attracting other meat-packing companies to emulate his success.
At one time, there were over 30 butchers and meat-packers in Nashville, and nearly all of them produced Spice Round. Each used a slightly different and closely-guarded recipe[3].
Nashville's version of Rinderbraten was not stuffed with pork fat, rather, it was larded throughout the meat with special horns. In addition to the fat being blended with the traditional Rinderbraten spice, typically the same spices would be used in the brining solution and run through the meat using specially-prepared larding needles, leading to a much more heavily-spiced preparation than the German version. Because of this, most Nashville families omitted the sprinkling of cinnamon over the cooked meat.
It is still available in some grocery stores in the city during the holiday season.
References
- ^ Wurst You Were Here, by Ruth Chier Brown, page 41. Copyright 1958, Richard Rosen Associates. ASIN: B0007F02J2
- ^ "Spice Round". Metro Nashville Archives. Retrieved October 19 2009.
{{cite web}}: Check date values in:|accessdate=(help); Unknown parameter|dateformat=ignored (help) - ^ Southern food: at home, on the road, in history by John Egerton, Ann Bleidt Egerton. Pages 240-241. ASIN: 0807844179